The holidays aren't perfect in New Mexico without eating
posole—the bowl of blessedness, a popular Southwestern stew
originally made by the ancients in New Mexico and Mexico.
The sacred blessings came from corn being the staple. So
much so that the Corn Goddess, was the giver of life.
Prior to modern transportation and communication, posole
was often the dish eaten for survival. Even though it is
little known, blue corn has 100% nutrition—all the
vitamins, minerals and essential amino acids for good
health.
Posole is made from dried whole kernels of corn and is the
Mother process for all corn in Mexican food products made
from masa. The characteristic flavor of all native corn
dishes made from whole or ground corn such as tortillas,
tamales and tostados are made from posole. Posole is
always the first process, the corn is first made into
posole and then ground into masa—ground finely for
tortillas and coarsely for tamales.
The ancients discovered that if they soaked the corn in a
mixture of ground limestone and water and allowed it to
soak for several days before draining it and drying it,
that the corn was well preserved and would remain fresh
tasting and vermin free for a few years—often up to seven
years.
The ancients believed in the rule of seven--that every
seven years, there is a great crop. They were taught that
you cannot plan on having a great crop every year. So the
bountiful crops had to be preserved. It was this necessity
that created the evolution of posole. In New Mexico, it is
too far north to easily get ground limestone, so they used
ashes from wood fires to cover the corn for a week or so to
"cure" the corn.
Posole has a lot going for it. If properly made, it is
delicious and satisfying. Also, it is very economical. A
pound of dried posole feeds 15 to 16 people as a main dish.
With all these benefits, it is not surprising that it
became the dish for celebrations or feasts to commemorate
generally joyous occasions, such as weddings, births, corn
and rain dances and so forth.
To cook posole, one important fact is that the posole is
reconstituted by cooking it in water with no seasonings
added. (Seasonings, especially salt, will inhibit the
kernels from popping open and exposing the starchy, soft
center.) The posole should be allowed to cook uncovered
with frequent additions of water and only occasional
stirring . Once the kernels have burst, it can be seasoned
and finished or it can be stored for a few days before
finishing. Or, it can be frozen for up to six months or it
can be ground for the masa for tamales. (Most home
grinders or food processors will not grind the cooked
posole finely enough for tortillas.)
Following is my favorite recipe for Traditional Posole.
Vegetarian, escabeche or pickled posole and many variations
are possible.
POSOLE
Dried Corn with Pork and Red Chiles
You may serve this either as a side dish or main dish. I
like to layer toppings such as fresh shredded cabbage,
fresh lime juice and fresh chopped onion.
Yield: 15 to 16 servings
1 pound dried posole
1 quart water, or more
2 pounds pork, steak or roast, cut into ½" cubes
1 Tablespoon salt or to taste
2 garlic cloves, minced
pinch of Mexican oregano
1 Tablespoon cumin, or to taste
¼ cup caribe chile or to taste
1.Simmer the posole in unseasoned water until it becomes
soft and the kernels have burst open; it usually requires
1-1/2 to 2 hours.
2.Brown the pork in a cold, well-seasoned frying pan;
adding no fat or oil to the pan. Saute until very browned,
then add to the posole. Deglaze the frying pan with 1 cup
water, stirring to loosen the brownies sticking to the pan.
Also add to the posole.
3.Add remaining ingredients, using one-half the cumin and
cook the stew for 1 or more hours, to blend the flavors.
Just before serving, add the remaining half of cumin.
Taste and adjust the seasonings. Ideally, this dish should
be started the morning before it is to be served, to allow
the flavors to develop.
----------------------------------------------------
Jane Butel, the first to write about Southwestern cooking,
has published 18 cookbooks, several being best sellers. She
operates a full-participation weekend and week long
vacation cooking school, an on-line school, a cooking club,
a monthly ezine, a mail-order spice, cookbook, Southwestern
product business and conducts culinary tours and
team-building classes.
http://www.janebutel.com , 1-800-473-8226
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